DAN'S MEATY SPINACH & MUSHROOM MANICOTTI

DAN'S MEATY SPINACH & MUSHROOM MANICOTTI image

I created & made this delicious & tasty Manicotti dish for my husband's birthday. It was a Special Birthday request. I made it extra special by using both Ground Round & Italian Sausage, along with Chopped spinach in both the shells & sauce & lots of diced tomatoes & sliced mushrooms, peppers & onions . It had lots of flavor...

Provided by Rose Mary Mogan

Time 2h35m

Number Of Ingredients 26

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Ingredients

1 box manicotti shells, 8 ounces
12 oz mozzarella cheese shreds
3/4 c grated parmesan cheese
MANICOTTI SPINACH & CHEESE FILLING
2 lb ricotta cheese
1 tsp granulated garlic
1 tsp dried sweet basil
3 large eggs, room temperature
1/2 c grated parmesan cheese
10 oz frozen chopped spinach,thawed & squeezed dry
SPINACH & MUSHROOM MEAT SAUCE
3 lb ground round
1 1/2 lb bulk italian sausage
4-6 clove garlic, minced, or 1 tbs. granulated garlic
1 large onion, chopped
10 oz frozen chopped spinach, thawed & squeezed dry
1 Tbsp dried sweet basil
1 Tbsp italian seasoning or oregano
1 tsp ground nutmeg
3 jar(s) pasta sauce, 24-28 ounces each
2 can(s) diced tomatoes 14.5 oz. cans
8 oz canned sliced mushrooms, drained
1 large red bell pepper, chopped
3 Tbsp olive oil, extra virgin
2 Tbsp sugar
1/2 c grated parmesan cheese

Steps:

1. Preheat oven to 350 degrees F. Boil noodles according to directions on package for Al Dente, then rinse and set aside till needed.Add olive oil to large skillet, then add in chopped onions, & peppers, & minced garlic, cook about 5 minutes, then add in the ground round and bulk Italian Sausage, cook until meat is almost done, drain any excess fat. Set aside. Spray a 9 X12 or 9 X 15 size casserole dish with cooking spray and set aside till needed. I used the larger size.
2. Add the pasta sauce to a large pot, then add in the cooked meat & vegetables. Stir to blend & cook over low heat.
3. Defrost spinach if not already thawed, squeeze dry. Add one 10 oz. package to pasta sauce mixture, and stir till mixed.
4. Add in spices and stir again. Add in un drained diced tomatoes, sliced mushrooms & parmesan cheese. Stir till blended together, continue cooking over low heat.
5. While sauce is cooking prepare the ricotta filling, adding in all the spices, spinach, cheese and eggs.
6. Mix until blended together, then set aside until needed.
7. Taste sauce and adjust spices according to taste. Adding more if desired.
8. Now using a 9 X15 size casserole dish, add enough of the meat sauce to cover the bottom of the dish, top with some of the parmesan and a layer of the shredded mozzarella cheese shreds.
9. Now spoon or pipe ricotta mixture into each of the manicotti shells, and lay atop of the sauce. Repeat until all of the shells are filled. Then top with additional shredded mozzarella cheese.
10. Now spoon more sauce over the noodles, along with the remaining parmesan cheese and mozzarella cheese shreds. Then cover dish with aluminum foil and bake in preheated oven for 45 minutes, then remove foil.NOTE: I did place the casserole dish in a larger shallow Jelly Roll pan to catch any potential drips during cooking.
11. Return to oven and continue to bake for an additional 15 to 20 minutes, or until dish is piping hot. Remove from oven, allow to sit and come together for about 15 minutes before serving.
12. Serve with your favorite salad and Garlic Bread and enjoy.